Saturday, September 2, 2017

Butternut Swirl Cheesecake

This cheesecake is a huge hit with my entire family and several special friends.

I usually reserve making it until Thanksgiving but I have a huge basket of heirloom butternut squash just screaming to be used. Aside from the fact that it was my son's request for his Birthday Cake.

The recipe originally comes from Kraft Foods Philadelphia Cream Cheese, but with a few modifications I've turned it into my own personal garden kitchen work of art.

 Instead of the pumpkin that Kraft uses, I've substituted with some winter squash.

The crust is what really pulls this cheesecake together. I've been making my own gingersnap cookies for many years mainly just for this cake. You can find the link for the cookie recipe in a previous post by clicking here.

It's quite simple to crush the cookies with some pecans or even walnuts and add some butter to them to press into your cheesecake pan. I also love to sprinkle some fresh organic pumpkin seeds on the top for an extra special treat. I hope you enjoy it as much as we do.


2 cups crushed homemade gingersnap cookies
1/2 cup crushed pecans (walnuts can be used)
6 tbsp. organic unsalted butter
3 pkg. Organic cream cheese
1 cup sugar, divided
3 eggs
1 cup steamed fresh butternut squash pureed
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
dash of cloves
1 or 2 tbsp. pumpkin seeds for top (optional)
Greek God Yogurt, Pinch of Pure Vanilla Extract and a dash of Cinnamon for topping (optional)

Preheat oven to 325 degrees. Use a 9" spring form cheesecake pan.

Mix crushed gingersnap cookies with the crushed pecans. Add melted butter and mix in with a fork. Press into your pan to at least 1/2 to 2 inches up the sides. 

Beat softened cream cheese, 3/4 cup of the sugar, and vanilla until well blended. Add eggs, one at a time, mixing on low. Reserve 1 1/2 cups of the plain batter in a small bowl and set aside. Add the remaining 1/4 cup of sugar, pureed butternut squash and spices to the remaining batter.

Pour the squash batter into your pan on your crust. Take your reserved plain batter and by the spoonful dollop on the top of your squash mixture. Cut through the batters with a knife several times to swirl it and get the desired effect.

 Sprinkle on the pumpkin seeds.
Bake for 55 minutes or until the center is almost set. Let cool before opening the rim to your spring form pan. You might want to run a sharp knife around the edges to loosen it before you open it. Store in the refrigerator until ready to serve. 

If you like to add a dollop of cream on top I recommend Plain Greek God Or Honey Greek God Yogurt. Stir in a pinch of pure vanilla extract and cinnamon and it makes a lovely tasty creamy topping.

Happy Gardening and Happy Baking As Well!!


  1. Hi, Pammy! I have a question for you. Perhaps you can share the deal with me... I admire your blog with the "organic and sustainable" mention, and of course I love organic gardening, so I can definitely appreciate your efforts, but why do you use commercial products in your recipes ("Philadelphia Cream Cheese") and have an ad from Entenmann's here as well? Isn't that a bit of an oxymoron, to have great homemade recipes, but then advertise a commercial baker's products, which are loaded with artificial ingredients? Do they pay you for advertising? Seriously, I don't get it.

  2. This sounds delicious - I'm going to give this a go with the butternut squash I have just harvested! Thanks very much and wish me luck! x

  3. Hi Anonymous, Very Good Question LOL Actually I avoid commercial products and especially processed foods at all costs and most who know my recipes will find that I exclude them every chance I get. However, I am an old school cook from scratch gal with a big ole soft heart and have been known to use something like Philadelphia Cream Cheese when someone special, like my son makes a request for his Birthday for this cheesecake. I wish I had cream cheese local or I knew how to make my own...because I would in a heart beat.
    I'm glad you pointed out the advertisements, because I just started using them not even two days ago. Was looking for something to supplement our income so I could stay at home and garden. I was hoping they would stick with things that pertain to my beliefs and lifestyle. I hadn't seen the Entenmann's. The adds change every time I link to the site. Thanks for pointing that out. Much Love~~~Pammy

  4. Hi Jayne, I know you will do great and gonna love it ;)

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  6. Aha!! I found the ad from Entenmanns. It is actually a cookbook for which I am a lover of sorts. Probably why it showed up. The ads are random. I sure thank you for watching out for me. Make a recipe your own and eliminate all the bad stuff as much as possible. One has many more options when baking from scratch. ;)

  7. Did you try the Mac & Cheese Recipe I sent you for the Butternut Squash? Joni

    1. Hi Joanie!! Not yet, but planning on it very soon. I told Mr. Garden about it and he says YUM!! Maybe I will try to make it for the next time your sister visits me!! We will take photos and tell you all about it xxoo